Squire's Cafe, 71 Saratoga Avenue, So Glens Falls, NY 12803 - Food Service Establishment inspection findings and violations

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Business Info

Restaurant name: SQUIRE'S CAFE
Address: 71 Saratoga Avenue, So Glens Falls, NY 12803
County: Saratoga
Local health department: Glens Falls District Office
Restaurant type: Food Service Establishment
Total inspections: 3
Last inspection: 02/11/2016
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Inspection findings

Inspection date

Type

Comments
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
  • Non food contact surfaces of equipment not clean
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
 02/11/2016InspectionAll hot and cold hold food temperatures measured with a metal stem probe thermometer are acceptable. QAC quaternary ammonia sanitizer solution tests acceptable at 100ppm. Please contact my email on this report when corrections have been made, thank you.
  • Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
  • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  • Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  • Non food contact surfaces of equipment not clean
  • Wiping cloths dirty, not stored properly in sanitizing solutions
  • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
 01/20/2016InspectionIt is highly recommended to obtain at least a small thermocouple thermometer for this operation for better efficiency and accuracy. It is recommended to have all refrigeration checked to see if there is room for them to be made colder, or summertime temperatures are going to pose a problem for maintaining all cold hold units and their contents' internal temperatures at 45 degrees F or below. All cited violations must be corrected by 2/10/16, and please notify margo.kampf@health.ny.gov when corrected. A re-inspection will be conducted, thank you.
  • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
  • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
  • Improper thawing procedures used
  • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
  • Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
  • Critical: All poultry, poultry stuffings, stuffed meats and stuffings containing meat are not heated to 165oF or above.
  • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
 11/25/2015InspectionQuestions or any corrections call gfdo at 518 783-3893 or email response to gfdo General mailbox. Any corrections are to be addressed and or completed in two weeks from this date. Education provided. All hot soup temps are good. Discussed employees eating in food prep area in dish wash room. Discussed alternate method of holding eggs and batter during operation. Discussed mixing sanitizer and soap for sanitizing bucket. Has CPR equipment and choking poster.

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